Make the Pumpkin Cake:

1. Preheat  your oven to 350°F.
2. Line a 10×15- inch jelly roll pan with parchment paper, leaving about an inch of extra parchment paper at the ends, for easy removal. Very lightly coat the parchment paper with nonstick spray, then set aside.
3. Put the eggs in the bowl of your stand mixer fitted with the paddle attachment, and mix on medium until lightly beaten.
4. Add in the pumpkin, brown sugar, pumpkin pie spice, vanilla, baking soda, and salt and mix for 1 minute, or until smooth.
5. Turn the mixer to low and add in the flour. Mix for 30 seconds or until smooth, scraping the sides of the bowl as necessary.
6. Evenly spread the batter into the prepared pan.
7. Bake the cake for 15 minutes, or until the cake is set and a toothpick comes out clean. As soon as the cake comes out, while it’s still hot, use the parchment paper to remove it from the pan and place it on a heat-safe surface.
8. Leave the parchment paper on the cake and roll it up carefully, starting with the narrow end. When done, place the cake seam-side down on a wire rack to cool completely. 

Make the Pumpkin Roll Filling:

1. While the cake is cooling, prepare the filling. Add the cream cheese and butter to the bowl of your stand mixer fitted with the paddle attachment. Mix together on medium speed for 1 minute or until smooth.
2. Add in the powdered sugar and vanilla and mix for another minute until creamy, scraping the sides of the bowl as necessary.

Assemble the Pumpkin Roll:

1. When the cake is cooled, carefully unroll it. Using an offset spatula, spread the cream cheese filling evenly onto the cake, leaving an inch of unfrosted cake on each edge. 
2. Carefully roll the cake up tightly, but pull the parchment paper away from the cake as you do so. Once the cake is rolled, place it on a baking sheet or serving dish and cover it with an airtight lid or plastic wrap. Place in the fridge for at least 30 minutes, or until ready to serve.
3. Dust the pumpkin roll with powdered sugar, then slice and serve.